We could not be more excited or proud of Emily as she goes into her last day of competition at Regionals!! NICE WORK! photo courtesy of crossfit.com

What do you call cheese that isn’t yours?? NACHO CHEESE:) WOW, that was a Gouda joke!Mexican food is a weakness for me, and this would make a great lunch item. You can see the full recipe here

LOADED NACHO CHICKEN TOSTADA

Ingredients:

4 tostada shells

1/4 cup shredded cheddar cheese

½ cup reduced fat shredded Mexican blend cheese (I used Sargento)

1/2 cup mashed avocado (about 1 small)

1 medium lime, halved

Kosher salt

1 cup chopped tomato

¼ cup chopped white onion

2 tablespoons chopped cilantro

Freshly ground black pepper

7 ounces cooked boneless, skinless chicken breast, cubed*

1/3 cup canned drained black beans, rinsed

1 jalalpeno, sliced thin

2 tbsp sliced black olives

Directions:

In a small bowl, combine the cheeses.

In another small bowl, combine avocado, juice from half the lime, and a pinch of salt.

In one more bowl, combine tomatoes, onion, cilantro, juice from the other lime half, ¼ teaspoon salt and black pepper, to taste.

To assemble: Layer each with 1/3 cup chicken, 1 tbsp black beans, and sprinkle with 2 1/2 tbsp cheese. Broil for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and a spoonful of the tomato salsa, jalapeno black olives. Top each with a small sprinkle of salt.

Nutrition InfoYield: 4 Servings, Serving Size: 1 tostada

Calories: 299

Total Fat: 14.5g

Carbohydrates: 19g

Protein: 24g

VERVE UPDATE:

-Emily should be competing around 11:50am and 3:35pm. Tune in to games.crossfit.com and cheer her on!!!